Chocolate No-Bake Christmas Biscuit Slice

My easy, no-bake biscuit slices all start with the same crushed biscuit base, topped with the same layer of indulgent chocolate ganache.

You can vary the toppings with whatever you have in the cupboard, or whatever you find on special offer.

This one is dressed up all festive, with shop-bought mini gingerbreads and colourful sprinkles.

Tip: The quality of the chocolate really matters here - if you use cheap chocolate, they'll taste like cheap chocolate. But if they're just for the kids, Ms Molly's or Asda Just Essential bars are absolutely fine.

Chocolate No-Bake Christmas Biscuit Slice

Makes 16- 32

Prep 30 mins plus cooling

Ingredients:

For the base:

• 250g butter

• 200g dark chocolate, chopped (please do use dark - it is mixed with other ingredients so doesn't taste dark! Milk chocolate will be too sweet)

• 500g digestive biscuits

For the ganache:

• 200g dark chocolate, 54% cocoa solids works best. In chips, callets or chopped.

• 100ml double cream

For the topping:

• Mini gingerbreads, shortbreads, those Cadbury animal biscuits, whatever you like

• Whatever chocolatey sprinkles you have to hand, and maybe some dark or white chocolate to melt and drizzle

Method:

1. Line a 30 x 20cm baking sheet with baking paper.

2. Smash the biscuit to fine crumbs in a food processor, or in a sealed freezer bag with a rolling pin.

3. Melt together 200g dark chocolate and the butter. Don't overheat it.

4. Mix into the biscuit crumbs while still hot, and pour onto the baking sheet. Spread out evenly and press down firmly with a spoon, or the smooth bottom of a glass tumbler. Chill to set while making the ganache.

5. To make the ganache, heat the cream to boiling point. Remove from the heat, leave to cool for a few minutes, then stir in the dark chocolate until it melts. Leave to cool.

6. Spread the almost cooled ganache evenly over the chilled biscuit base.

7. Throw on the toppings, and add the sprinkles and melted chocolate drizzle if you have them.

8. Leave to cool completely - no need to refrigerate as this can cause condensation.

9. Cut into slices or squares to suit the size you need. These will keep for approx a week if stored airtight in a cool, dry place.